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Mackin' Steamed Mussels with Roasted Garlic Bread


INGREDIENTS:
Serves 2


1 1/2 lbs mussels
2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
3 medium cloves garlic, finely chopped
Sea Salt to taste
2 Fresh Sprigs Thyme
1-1/2 cups white wine, something light & crisp
½ fresh lemon juice
3/4 cup chopped fresh flat-leaf parsley for garnish
 


Roasted Garlic Bread: 
(bake garlic ahead of time)

1 medium clove garlic
1 tbs olive oil
½ tsp salt
½ stick of butter (depending on how much garlic bread you have)
Good-quality crusty bread
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HOW TO:

Mussels:

Rinse the mussels well under cold water, picking off any small particles, pulling off any beards and discarding any mussels that are broken or gaping open. In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, salt, thyme and cook until fragrant and soft about 3 to 5 minutes.

Add the mussels, wine, lemon and (optional for more flavor you can add ½  of your fresh parsley) Increase the heat to high, and cover the pan, simmer after 3 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes.

Roasted Garlic Bread: 
Preheat oven to 425 degrees F.
Cut top off garlic head, drizzle with olive oil.  Bake 20 - 25 minutes; cool.

Squeeze cooked soft garlic into a medium bowl.  Add butter, salt and pepper, mix well. Spread cut halves of bread evenly with garlic butter mixture. Broil for 2 to 5 minutes, or until butter melts and bread is toasted.

Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside    

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